Cauliflower Soup - cooking recipe

Ingredients

1 c. chopped cauliflower
2 tsp. minced shallot
3 c. chicken broth
1/4 c. butter or margarine
1/4 c. all-purpose flour
1/2 c. half and half
1 Tbsp. minced fresh parsley
1/8 tsp. dried whole tarragon
1/8 tsp. pepper

Preparation

Combine the first 3 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Remove from heat.
Drain vegetables, reserving liquid.
Set both aside.
Melt butter in a heavy saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in reserved vegetables, half and half and remaining ingredients.
Cook until thoroughly heated. Yields 1 quart.